5. Add 1/3 cup water to big bowl. Mix everything together with spoon. Add more water (1/8 cup) if necessary to get dry, doughlike texture that you can mold into loaves.

6. Mold into six small loaves.

7. Place directly onto dehydrator tray. Dehydrate at 145 degrees for 1 hour - then reduce temperature to 110 degrees. Dehydrate for another 6 hours or so. Tastes best if eaten right out of dehydrator, but can be stored in fridge for 4 days.

The Rawtarian's Thoughts

Because I am always so excitable I think I may have blown my credibility. But this time I mean it - THIS IS SOFT, SUPPLE, CUTTABLE SAVORY RAW BREAD THAT HAS A CRUST!

Giving props where props are due, this overall concept of spongy raw bread recipes were first invented by Chef Ito (as far as I know). Then, I recently watched an excellent tutorial by the delicious Russell James, who inspired me to create simpler and cheaper version of his bread recipe. Our recipes differ in that my raw bread recipe above doesn't require almond pulp or coconut meat - since I never have either.

Also, psyllium husk is kind of crazy on your system since it is explosively fibrous, so don't eat too much of this at once :)

A couple more tips:

1. If your dehydrator doesn't have enough room for the height of these raw loaves - remove the tray above it. Cover the hole from the missing tray with aluminium (tin) foil. Just tuck it in and wrap around.

PS: It is the psyllium husk that makes this raw bread recipe spongy and good. YOU MUST USE PSYLLIUM HUSK or this recipe won't work. Psyllium husk is pretty cheap - get a big bag of it at your health food store or you can order it online, but that's probably not necessary because I bet you can find it locally. You won't regret it! I plan to make many more recipes soon with psyllium husk.

Recipe Photos

Nutrition Facts

Nutritional score: 79 out of 100

This recipe is very low in Calories, and Carbohydrates.

This recipe is low in Sodium.

This recipe is a good source of Dietary Fiber, Riboflavin, and Vitamin E.

Just made these lovely breads. Absolutely delish. My parents come from a little island called Cyprus where they make a bread using onions and olives. Well, when I saw your recipe using onions, I just had to try it out. I added a handful of chopped, pitted olives (I used the black, shrivelled, sundried ones) and some chopped finely chopped parsley.

My husband says they tasted fabulous and very close to the original, but better. Love your work Laura-Jane. Xxx

I have to say I don't get what you have against round dehydrators and ovens. I've used both and things really come out fine.

Maybe your $250 dehydrator does it better, but it's like a car: a Porsche is nicer to drive, but it doesn't mean you tell someone without much cash to sell their Hyundai and take out a second mortgage to buy one just because it's nicer. If it gets you where you need to go, it's fine.

And honestly, an oven is fine. Just a note though, if you are using an oven, you need to keep the door propped open to allow air to circulate.

All

Please Help! I made this recipe and as I read in a previous comment - I'm so new to this, I don't understand the different types of psyllium - ground or just husk. Your answer to previous person was You use 'flake'. That was not an option at health food store. As I was making the raw sweet bread also, I got the ground. This recipe does not say so I used the ground psyllium. I had a huge bowl of stuff and after adding more than a cup of water it was still very dry and fluffy. I eventually got it so I could force it together some what. I guess needless to say now, the loaves are very dry. Any ideas how I can salvage, re-use, start over - what to do to save these ingredients? I'm assuming at this point in Your recipes if it doesn't specifically say 'ground' You mean just plain psyllium husks? LOVE Your gifting! You are brilliant! TY for sharing with us so we can have a healthy weight appropriate future ;-)

Psyllium is not a grain and the husk contains no seed of any kind, even had it started out as a grain seed. This article explains it in detail very well. http://healthyeating.sfgate.com/psyllium-husk-whole-grain-11329.html

I'm sorry, but I made this bread and it clogged me up for two days with bad stomach pains. I had to do an enema followed by a salt water cleanse the next morning to get out the psyllium that was swelled in my intestines.

A small dose of psyllium keeps you regular, but a big dose has the opposite effect. We used to take a big dose of psyllium before camping festivals in order to avoid the disgusting public facilities. As there's a cup of it in this recipe I would not eat more than 2 loaves a day. Jamie if you only had a little then perhaps that's something you should get checked out?

Thanks for the info. I did eat more than two loaves. After I did the enema and salt water cleanse I felt the psyllium helped clean me out, but up until the point, it was very uncomfortable. I think I will get checked regardless. Thanks for your advice.

Hope's Review

Raw bread recipe - moist spongy loaves

4

4 out of 5

I just tried this recipe following directions exactly - the taste came out amazing, but the texture not so much. It was sort of crumbling when I picked it up and the outside seemed quite dry. Any suggestions? Should I dry for less time? Add more liquid? What would help it stick together better?

Michelle jackson's Review

Raw bread recipe - moist spongy loaves

5

5 out of 5

I made these today I used raw sunflower seeds They are very tasty! My only problem is I shouldn't have made an entire recipe just for me and I hope they keep till I eat them all, I am having them with Zucchini pasta and raw Marinara, Thank you so much, also I didn't have a dehydrator so I put them in my toaster oven on 150 till they felt ready,

I gave it a try with sunflower seeds. I guess I made my loaves too thick because they been in the dehydrator the whole day and they are still not ready. How big should I made them? Sorry! The question must sound really silly but I´m looking forward for bread and I NEED to taste this :)
I´ll let you know if they worked when they are done. In the meantime any tip will be very welcome :)

This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!

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